Andrea Impero, originally from Ferentino, Frosinone, and at the very young age of 33, is the chef at Borgobrufa Spa Resort.

In the Sorrento peninsula, he worked alongside chef Alfonso Caputo of the two-Michelin starred restaurant Taverna del Capitano. In Rome, he worked with Don Alfonso Iaccarino at the Gran Melià Villa Agrippina, another two-star restaurant, as chef de partie. In the past, he also worked with Santi Santamaria from the three-star restaurant Can Fabes (Barcelona) and with Antonio Mellino of the two-star restaurant Quattro Passi (London) as chef tournant.

In 2015, Umbrian chef Marco Gubbiotti, 1 Michelin star, offers Andrea the chance to work on a prestigious project in Moscow as executive chef of Maritozzo. Here, he assists in the preparation of all the menus and in the management of 2 operational kitchens, a wine bar and a gourmet restaurant, recognized as one of the “Top 5 Italian Restaurants in Moscow”.

Chef Andrea focuses on giving value to the territory’s bounty of ingredients and on highlighting small, local Umbrian farmers and producers, with a philosophy centered on the primordial flavors of products from the land. His menu is based not only on Umbria, but also on a tradition rooted in central Italy.